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The unfermented juice of unripe grapes or crab apples. It was used extensively in medieval cooking and has had a revival in recent times as a light, delicate souring acid in place of vinegar and lemon juice in condiments and sauces, as well as being used to add a little sourness to meat dishes and for deglazing. Verjuice, which means ‘green juice’, is used in place of vinegar in the manufacture of Dijon mustard and in Iranian and Lebanese food. Verjuice is sold in bottles from some supermarkets and speciality food stores.

Special Note

Also known as — verjus